The Ultimate Oatmeal Cookie

Yummy in my tummy!

If you ask me, a cookie should be soft, fluffy, maybe even cakey. I’m picky about the textures of my foods, and with cookies I’m a real stickler. Only cookies like Oreos or Biscoff should be crunchy, everything else soft, especially oatmeal cookies! Well, guys, I’ve done it. These cookies are addicting. They’re almost healthy enough to be a breakfast cookie and they go fabulously with coffee in the morning, sans guilt.

I’ve made two batches of these cookies and watched them mysteriously disappear from the cookie jar faster than most, so I decided I should probably share 😉 They don’t require chill time, so they’re extremely fast, and I’m sure you’ve got these ingredients already in your kitchen. If I haven’t yet convinced you of the amazingness that is coconut oil, this recipe will surely do so! I use it every day for cooking, removing makeup, washing my face, and mostly for making incredible cookies. Coconut oil truly makes your cookies buttery soft and rich without the harmful fat and unnecessary salt. I could go on forever about this stuff. Lets get to it!

Ingredients:

1C Rolled Oats

1C Flour

1tsp Baking Powder

1/4tsp Baking Soda

1/4tsp Salt

1tsp+ Cinnamon

2Tbs Butter, just melted

2oz Cream Cheese, softened

1Tbs Coconut Oil, just melted

1/3C Brown Sugar, packed

1/4C Granulated Sugar

1tsp Maple Syrup

1Egg

Any additional mix-ins, like chocolate chips, nuts or dried fruit.

Instructions:

First, measure out 1 cup of rolled oats into a food processor and pulse a few times, until the oats are jagged. Breaking up the oats helps to achieve a fluffier cookie – I could hear the oatmeal cooking when I pulled the cookies out of the oven! Pour the jagged oats, flour, baking powder and soda, salt and cinnamon into a large bowl and whisk to combine.

Next, stir together the coconut oil, butter, cream cheese and egg. Add in both sugars and the maple syrup and whisk together until fluffy, about 3 minutes. Pour the wet ingredients into the dry and stir everything together with a rubber spatula.

What you’ve got here is your basic oatmeal cookie dough! I divided this into a couple sections to prove that you can mix in anything. I used banana chip chunks and walnut pieces in one, various dried fruits like cherries and two kinds of raisins in another and then of course classic chocolate. This left me with a little dough leftover to bake without any mix-ins and ice them once they had cooled.

Bake these for about 13 minutes at 350*F. They will be slightly soft in the center when you take them out of the oven, but will continue to cook for another 5 minutes on the sheet. These are the best when they’re still warm from the oven. Look at how thick and loaded with chocolate these are!

I am addicted to these! My husband’s will isn’t any better than mine when it comes to cookies, so I’m sure I’ll be making more of these soon, probably with apple and cinnamon 😍

Plus, there were 4 different kinds, so by obligation of the cookie safety rule, I had to try each one to approve the safety of them. 😜 They all turn out perfectly safe to devour, but try for yourself 😉